Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts (pounded (instructions included))
  • 10 ounces frozen chopped spinach (thawed and extra drained)
  • 8 ounces soft goat cheese (room temperature (so it's soft and mixes easily))
  • 1/4 cup freshly chopped basil
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper

Instruction

  • Preheat the oven to 400 degrees F. Thaw spinach by placing on low heat on the stove top to heat slightly, or leaving in the refrigerator overnight.
  • While spinach is thawing, make cutlets. Slice each chicken breast horizontally but not in half, leaving one side attached (for easy stuffing).
  • Place the chicken breasts in a Ziplock bag and seal it. Pound with a meat tenderizer or rolling pin until the slices are evenly laying flat and thin about 1/2 inch thick. Remove from bag and place the prepared chicken breasts on a 9x13 inch baking dish.
  • Make sure the extra liquid is first removed or drained from the spinach. In a medium bowl combine the spinach, goat cheese, basil, salt, garlic powder, and black pepper. Mix well until combined.
  • Stuff each chicken breast with goat cheese and chopped spinach mixture. If it is hard to handle you can tie the chicken breasts together with butchers twine.
  • Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken breasts are 165 degrees Fahrenheit. Garnish with fresh basil leaves and salt and pepper to taste. Optional to also drizzle with olive oil and balsamic reduction before serving.